The Springfield soils are known for their rocky texture, which makes planting the vines a huge challenge. Though almost 70% of the soils in this region are made from quartz rock, they are rich in lime content. The grapes for this brand of wines are also cultivated in the vineyards of Breed River, where the soils are sandy-loam in texture. 

The cellars of Springfield Estate were constructed around 1902 and an important highlight of this brand is that the team uses risky, modern, and traditional winemaking methods to produce the highest quality of wine ever in this region. The grapes are hand-picked and undergo a very natural process of pressing and fermentation here. The cellar makes use of the natural gravity system for the transportation of the grapes so that they aren’t damaged. 

The cellars are equipped with bottle aging and barrel aging techniques. Springfield Estate uses only natural, wild yeast for fermentation to protect the character of the grapes.